Taco About A Party?

WORDS:: Chyka Keebaugh

PHOTOS:: Lisa Atkinson

A Mexican fiesta isn't complete without a delicious taco.

I have found that one of the easiest ways to entertain is to create an area, build it up like a buffet and let your guests create their own meals. With so many food intolerances going about, everyone has their own taste and so cooking to that can sometimes be a little tricky. A taco bar is an easy way to celebrate all things Mexican, simply set a large table up and invite your guests to the feast.

I set up my table with a collection of bright things I had from home; embroidered tablecloths, colourful napkins, a selection of brightly painted china, mixing and matching fabrics and platters to create layers and depth and everything fun that makes a table inviting. You know I go a little crazy with a theme, so I had to add some decorative elements to the space - a few baby sombreros, as well as some fun, quirky salt and pepper shakers.

The food part of the table is straightforward, with the emphasis being on colourful, fresh ingredients that you will pull together to make your own tacos. You will need plenty of everything because you want your table to look abundant with food, to be overflowing and inviting. Things like fresh avocado, a selection of greens, sauces (both hot and mild to cater for all tastes), different taco shells and tortillas, and a variety of different cheese. Everything you need for it to look great and taste delicious, with a little tequila on the side!

Pulled Pork

Ingredients

2kg pork shoulder, skin scored

4 garlic cloves, quartered lengthways

1 tablespoon smoked paprika

1 tablespoon ground cumin

2 teaspoons chilli powder

1 teaspoon fennel seeds

1 brown onion, thinly sliced

Method

Using a sharp knife, make slits in pork. Insert garlic slivers into pork. Rub all over with spices and seeds. Season.

Arrange onion over base of slow-cooker. Place pork over onion. Cook, covered, on low for 8 hours or until pork meat falls off the bone. Transfer pork to a clean board. Discard skin and as much fat as you like. Shred with 2 forks. Add as much cooking liquid as you like to moisten pork.